The Basics of Stainless Steel Part 1

Posted by W.D. Colledge on Jan 3, 2019 6:00:29 PM


Look. There's a reason just about every piece of foodservice equipment in your commercial kitchen is made of stainless steel, but have you ever wondered why? We're going to take a closer look at this shiny substance in greater detail, beginning here with the basics.

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Topics: stainless steel

The Real Truth Behind Italian-Styled Foodservice Displays

Posted by W.D. Colledge on Dec 17, 2018 10:49:42 AM

There’s just something about Italian styling:

Beauty, simplicity, elegance, scale, proportions, magnetism, transparency, attraction, enlightening, up-scale, rich, appeal.

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Topics: displays and merchandisers, Federal

Three Tips for Organizing Ingredients in Your Commercial Kitchen

Posted by W.D. Colledge on Dec 6, 2018 6:03:32 PM

Let's start with a new way of looking at your foodservice storage spaces. Think of them as banks. Would you store your money by throwing it in the back of an unorganized closet? We didn't think so.

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Topics: Metro

How Much Can You Save with a Reduced Oil Volume Fryer?

Posted by W.D. Colledge on Nov 26, 2018 4:10:53 PM

Reduced Oil Volume Fryers are revolutionary. Simply put, they use less oil, which means lower overall costs for Canadian foodservice operators.

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Topics: Pitco, frying

Analyzing the Rising Cost of Cocktails

Posted by W.D. Colledge on Nov 7, 2018 8:23:57 PM

In the last several years, we’ve seen an enormous rise in the cost of a craft cocktail. Whether we’re in a speakeasy or a craft cocktail bar located inside a trendy hotel, operators are trying to squeeze every ounce of profit out of every pour (as they should) sometimes literally.

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Topics: beverages

Meet Sally. She Just Might Make Your Next Meal.

Posted by W.D. Colledge on Oct 30, 2018 6:53:55 PM

Sally is a big advocate of healthy eating. Whether you're in a fast casual restaurant, a corporate cafeteria, or filling your stomach before heading over to the university library to cram for your exam, Sally always believes that fresh, healthy ingredients are the way to go.

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Topics: Chowbotics

What Is a Food Waste Collector?

Posted by W.D. Colledge on Oct 24, 2018 3:54:22 PM

There are a few different types of food waste solutions. First, you have food waste disposers that simply grind up food waste and send it down the drain. In Canada, these are widely not accepted due to the need to connect the drain to a grease interceptor.

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Topics: Salvajor, disposals

Take a Trip to Singapore and Discover Some Amazing Open-Flame Dishes

Posted by W.D. Colledge on Oct 10, 2018 7:02:34 PM

The history of fire and food goes back a long, long time. In fact, this relationship is in part what allowed humans to evolve as a species. Even though we once cooked over open flames out of necessity, now we can do it out of enjoyment.

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Topics: Mibrasa, grills

Six Reasons to Use a Blast Chiller

Posted by W.D. Colledge on Oct 3, 2018 2:49:38 PM

Blast chillers can be some of the most versatile pieces of equipment in a commercial kitchen. We obviously have our preference as to what type of blast chillers we prefer as detailed in our blog post, “The Benefits of Irinox MultiFresh Blast Chillers,” but what about the process of blast chilling in general? What are the true advantages of blast chilling?

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Topics: WD Colledge, Irinox, Blast Chillers

The Truth Behind Food Delivery

Posted by W.D. Colledge on Sep 24, 2018 4:20:22 PM

There's no way around it. Food delivery is becoming more and more important to the Canadian foodservice industry, and as technologies continue to evolve and digital ordering becomes more popular, food delivery will become even more important.

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Topics: CookTek, ThermoCube, food delivery